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6 Peeps

Prep Time

45 Mins

Tastes Like

Nonna used to make

We've smashed together two dessert favourites! With layers of chocolate coffee biscuit, creamy vanilla ice cream and raspberry hazelnut jelly, you’ll want to dig deep into this one.


  • 300mL of Republica Organic Timor Ground Coffee

  • 500mL Over The Moo ‘Vanilla Bean Missing You’ Ice Cream

  • 175g chocolate ripple biscuits

  • 25g dark chocolate

  • 1 punnet of raspberries

  • 125mL cold water

  • 125mL Frangelico liquor (or if you're staying dry, try hazelnut syrup!)

  • 60g caster sugar

  • 1 tsp agar agar powder

  • 500mL almond or soy milk

  • 1 vanilla bean pod

  • 4 tbsp custard powder

  • 2 tbsp sugar


  1. In a small pan, dissolve the agar agar powder in cold water. Bring the mixture to a boil. Once boiled, add in sugar and Frangelico then pour the mix into a fancy serving bowl and set aside to cool. Disperse raspberries evenly in the jelly and allow to set.

  2. To make the custard, lightly heat the non-dairy milk in a small pan on low heat. Add vanilla seeds then remove from the heat and allow the vanilla flavour to infuse for 10 minutes. Whisk in the custard powder. Heat the mixture back up, continually whisking until thick. Set aside to cool. 

  3. Dip the chocolate ripple biscuits in the coffee and lay the soaked biscuits over the jelly layer. Layer alternating chocolate soaked biscuits and custard until both ingredients are used.

  4. 15 minutes before serving, take the vanilla ice cream out of the freezer and allow to sit in room temperature for 5 minutes. Using a piping bag, pipe the ice cream onto the trifle in swirls. Decorate with shaved chocolate and fresh raspberries.

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